Process for producing alcohol from burnt or roasted starch-bearing materials, &amp;c.



, or pro in which it UNITED STATES PATENT OFFICE.

mm KAI-HAHN, OF BATTLE GREEK, MICHIGAN, ASSIGNOB TO KELLOGG LABORA- Toms, INCORPORATED, A CORPORATION OF MICHIGAN.

PROCESS FOR PRODUCING ALCOHOL FROM BURNT OR BLOASTED STABOH-BEARING MATERIALS, M.

110 Drawing. Application llezl March 81, 1917, Serial No. 158 388. Renewed March 7, 1918. Serial No. 221,098.

To all whom it may concern:

Be it known that I, BORIS KAZMANN, a citizen of the United States, residin at Battle Creek, county of Calhoun, an State of Michigan, have invented a Process for Producing Alcohol from Burnt or Roasted Starch-Bearing Materials, Such as Cereals and the like, of which the following is a specification.

This invention relates to a process for producing alcohol from burnt or roasted starchinlataering materials such as cereals and the Roasted or burnt cereals or other starchbearing materials, such as result from fires is necessary to roast the starch-bearing material, have been heretofore regarded as unsuitable for use in the production of alcohol, as the burning or roasting action has been found to be an obstacle to the fermentation process.

In the production of food-beverages, fn m cereals, and substitutes for cofl'ee and the like, there is a large residue of material which heretofore has been rpractically an unprofitable or wasteful bu en on the manuacturers. The explanation of this lies in the character of the processes to which the starch-bearing materials are subjected in roducing the food-beverages. The starchhe'aring materials, either alone or mixed with extraneous saccharine matters, are roasted in comminuted form in some stage in the process. The extract obtained from this roasted material forms the desired manufacturers product and the insoluble residue resulting. from the extraction process is a by roduct which heretofore has. been practically wasted, principally because the roasting of the starch-bearing mater al has been found to render it without utility for any p ose of sufficient value to compensate su ciently for drying and. transportation charges. This residue is often run out onto dum s. In warm weather it produces ob'ectiona le odors. v

have discovered that it is possible to secure from burnt or roasted starch-bearin materials a good yield and high grade 0 alcohol.

Among the starch-bearmg materials which are sometimes used in the production of food-beverages, are the legumes, nuts tubers, such as taro and anowroot; starcharmg Specification of Letters Patent.

Patented May 21, 1918.

roots, starch-bearing grains; fruits, such as figs, prunes and bananas; starch-bearing seeds such as cotton seed and St. Johns bearing material is first thoroughly washed by ercolation or steeping to remove as much of the soluble roasted contents as possible. If the percolation necessary for producing the manufacturers extract is not suflicient for this purpose, the percolation may be prolonged, but I have discovered that the extraction process is usually sufficient to wash the product.

Ste 2-0ooling.The residue of the foodeverage rocess, which is produced b roasting or 0t erwise treatin the starc aring materials, and then su jecting same to percolating or boiling action to extract their soluble contents for use as the foodbeverage, is first cooled in any suitable manner to about thirty-five d rees Celsius.

Step 3Gemoertz'ng. alt, Aspergillus 'o'ryzaa, or its extract, or an other suitable enzym is added to the pro not. If there is not sudicient proportion of water already in the residue to allow diastatic action, more water-is added. I usually prefer to employ about seventy per cent. of water. The exact proportions of the amount of diastase to the residue are dependent on the diastatic gower of the particular diastatic extract, or

iastase bearing material. The contact of the enzym and residue is permitted to continue until the starch is dissolved, as shown by the iodintest.

Step 4-Jl z'w1'/ng.-During the period of diastatic action, the contents are mixed or agitated in any suitable manner.

Step 5-Separatz'0n.-The efiect of the diastatic action is to solubilize the starch. contents of the residue to form maltose and dextrin and the fifth step in the process is to separate the saccharine liquids from the solid and secondary residue whichconsists largely of protein and crude fiber. This separation ma beafiected in an desired manner. I sit or prefer to do it by means of pressing machinery or by leaching. The secondary residue consisting of protein and crude fiber may, if desired, be mixed with starchy stock feed to increase the protein and crude fiber contents thereof. The present process is however more concerned with the separated saccharine liquids.

8 tap 6'Sterilizat2bn.-The expressed saccharine liquid is sterilized in any suitable manner, preferably by bringing it to a boil.

Step 7--Inoersion.-Preferabl during the sterilization, sulfuric acid is a dad to the saccharine liquid to invert the remaining dextrins into fermentable sugars.

Step 8-0ooling.-The mass is then cooled in any suitable manner.

Step 9-Fe'r-mentation.--Yeast, or other suitable ferment is added to produce fermentation.

Step 10-Distillafi0m-The alcohol is separated from the mother liquor, by distillation.

7 In subjecting the burnt grains or starchbearing materials, such as are usually found in large quantities in grain elevators or like structures which have been consumed by fire, I refer to employ certain steps which prece e or are pre uninar to the series of steps hereinbefore describe These reliminary steps are carried out usually as ibllows:

The burned grains, which by the time it is recovered has usually cooled off, is preferably reheated without addition of water. The effect of this reheating is to drive off or expel from the grains certain volatile antifermentation products b dry distillation. Ifor the purpose of facihtatin this expulsion of anti-fermentation pro note, I usual1y prefer to cool the reheated grains b passing through them a current of air whic as the effect of entraining or removing the anti-fermentation products.

My ob ect in expelling the hostile products of the burnt starchcaring material by dry distillation and air cooling is to prevent any interference with the fermentation process b the presence of these hostile elements. A thus preliminarily heating and coolmg the burned products, the process then proceeds in the manner herembefore de scribed.- That is to say, theheated'and cooled starch beanng materials are washed and then sulgected to the series of steps as before recite In the mass as herembefore described, I accompli the solubilization of the starchb s inversion b a later'addition of acid. Inof so ub1h;zmg the starch-bearing matonal by diastatic action, and afterward inmatetial by dia'static action and the verti by the use of acid, I can combine the solubi nation and inversion in one process by the use of any suitable acid capable of saiccharizing the starch or starch-bearing material. Sulfuric, hydrochloric or an other suitable acid may be employed for this purpose.

In addition to the other changes in the processes which may be made within the scope of the laims, step 5 may be omitted; that is to say, instead of separating the sacchaine liguid from the protein and crude fiber resi ue, the mass may be sterilized accordin to step 6, inverted according to step 7 coo ed, fermented and distilled and the residue may be recovered after the distilling operation or it may be used as an anima feed in wet condition. a

What is claimed as new, is:

1. A process of producing alcohol from roasted or burnt starch-bearing material which consists in washing the material, con verting the starches into saccharine matter, fermentingthe same, and separating the alcohol from the residue.

2. A process of producting alcohol from roasted or burnt starch-bearing material which consists in washing the material, fermenting same to produce alcoholic liquid, and separating out the alcohol.

3. A process of producing alcohol from roasted or burnt starch-bearing materials which consists in dissolving out the soluble ingredients converting the insoluble cuts into maltose and dextrins, inverting the dextrins into fermentable sugars, fermenting the liquor and separating out the alcohol.

4. A process of producing alcohol from roasted or burnt starch-bearing material which consists in washing the same with hot water, cooling the insolu le residue, sub'ecting the residue to diastatic action to pr uce saccharine liquids, sterilizing the saccharine liquid, invertln the dextrins in the liquid into fermentab e sugars fermenting the liquid and distilling out o alcohol.

5. A processof producting alcohol from roasted or burnt starch-bearing material which consists in extracting the soluble contents of the roasted or burnt material, subjecting the residue to diastatic action, pressmg out the saccharine liquids, mvertmg the dextrins thereof into fermentable sugars,

fermenting the liquids and distilling out the diastatic action to occur, separatiathe solid 7 I H qua O C residue from the saccharine sterilizing the latter, inverting the dextrins thereof, into fermentable sugars with sulfuric acid,

cooling the mass, fermentin the same with soluble residue, subjecting the same to diasyeast and distillin out the alcohol. tatic action, separating the saccharine A process 0 producing alcohol from liquids from the solid residue, sterilizing the roasted or burnt starch-bearing material saccharine liquids with heat, inverting the which consists in extracting the soluble conremaining dextrins thereof, into fermentable tents of the roasted or burnt material with sugars by the use of acid, cooling the mass hot water, cooling the insoluble residue, adadding yeast to produce fermentation and din a diastatic agent thereto, mixing the distilling out the alcohol. pioguct during the diastatic action, pressing 9. A process of producing alcohol from the same to separate the saccharine liquids roasted or burnt starc -bearing material from the solid residue sterilizing the sacwhich consists in reheating and air cooling charine liquids at a high temperature, inthe material, converting the starches into verting the dextrins into fermentable s ars saccharine matter, fermenting the same and by sulfuric acid, cooling the mass, ad ing separating the alcohol from e residue. yeast to produce fermentation and distilling 10. A process of producing alcohol from out the alcohol. roasted or burnt starch-bearing material 8. A process of producing alcohol from which consists in extracting the toxic proroasted or burnt starch-bearing material ducts of the dry distillatlon, converting the which consists in sub'ecting the roasted or starches into saccharine matterfermenting burnt material to dr istillation, air cooling the same and separating the alcohol from the the same, washing e roduct to extract the residue. soluble contents therefrom, cooling the in- BORIS KAZMANN. 

